Gluten Free Strudel Jam Hand Pies
Gluten Free Strudel Jam Hand Pies…..Just missing a cup of coffee 🙂 There’s defiantly some effort involved here to make the pastry but they are SO worth it! After the pastry is made all you have to do is fill it with jam, brush then with egg wash and bake! So tasty. ~ Josie
Ingredients
Dough:
1 1/2 cups Josie’s Best GF Muffin & More mix
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup unsalted butter or shortening, slightly frozen
1 egg yolk
1/2 tsp apple cider vinegar
1/2 cup cold water
Filling:
Mt. Hope Farms Fruit Spread
Finish:
Egg Wash Mixture
Sugar
Instructions
Follow our Pie Crust steps at to make your dough.
Roll out your dough to 6×4 rectangle shape.
Grate the remaining 1/2 cup butter over the dough, gently press in.
Fold piecrust in half and then in half again. Use parchment paper if needed to assist.
Wrap it saran wrap & refrigerate for 30 mins.
Repeat steps 1-3 for a total of 4 times.
On the final time, roll it out to 1/4 thickness & cut out into rectangles.
Add about 1 TBSP of Mt. Hope Farms fruit spread in middle of rectangle & then fold your rectangle (close it)
Make your egg wash: Use 1 egg + 1/4 cup half & half. Whisk together & paint pies with pastry brush.
Pinch edges closed. Cut slits on tops & sprinkle sugar on top.
Bake at 350 20-25 mins.
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